← Back to Search Results
English
Peach Melba

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Auguste Escoffier created this dish for opera singer Dame Nellie Melba when he was head chef of the Savoy Hotel, London.

Yield: 4 servings
Prep time:  20 Mins
Cooking time: 25 Mins

Ingredients

  • 1½ cups granulated sugar
  • 4 peaches
  • 9 oz (250g) raspberries
  • 1 tbsp confectioner's sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp arrowroot or cornstarch
  • 4 scoops vanilla ice cream

Directions

 

1. Put the sugar in a saucepan and add 2½ cups water. Bring slowly to the boil, ensuring all the sugar has dissolved before it boils. Lower the heat and simmer for 5 minutes.

2. Meanwhile, dip the peaches in boiling water for 15–30 seconds and peel off the skins. Put the peaches in the syrup and cook over a low heat, turning occasionally, for 15 minutes, or until tender.

3. Put the raspberries, confectioner's sugar, and lemon juice in a saucepan. Mix the arrowroot with 2 tbsp water and add to the pan. Bring to a boil, then strain through a sieve. Taste and add more sugar or lemon juice, if required. Let the peaches and raspberry sauce cool. Cut each peach in half and remove the pit.

4. To serve, place a scoop of ice cream in each dish, put 2 peach halves on top, and pour over some of the cold raspberry sauce.

Variation

Pear Melba

Although this is not authentic, you can use 4 pears instead of the peaches. Peel the pears, cut each in half and remove the cores and stalks. Poach, as for the peaches, and serve in the same way.

Notes

Freezing Information: freeze the raspberry sauce for up to 6 months.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

A scoop is equivalent to 1/2 cup.

 

Nutritional Information

Nutrients per serving (% daily value)

533kcal (27%)
54mg (2%)
116g
7g
8g (12%)
0g
5g (23%)
2g
1g
29mg (10%)
107g
4g
37mg
517mg
103mcg RAE (3%)
28mg (47%)
110mg (11%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
mexican-everyday Mexican Everyday
by Rick Bayless
living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?